Serves 3 or 4
1 cup whole wheat flour*
1//8 teaspoon salt
1 1/2 cups milk
2 eggs, at room temperature
2 tablespoons melted butter
Filling for Crepes:
1/2 cup fresh parsley, chopped
3 tablespoons green onion, minced
1 large garlic clove, minced
1/3 cup olive oil
2 tablespoons white vinegar
1 large ripe tomato, chopped
¼ cup feta cheese, crumbled
In a small bowl mix together all sauce ingredients; set aside.
Melt butter; whisk with eggs.
Whisk milk, flour and salt. Add egg mixture and whisk thoroughly. Batter will be thin.
Preheat a 9-inch non-stick skillet on medium heat. Add butter to lightly coat pan.
Pour about 1-2 fluid ounces of batter and swirl to thinly cover bottom of pan.
Cook until the top of the crepe looks dry, and/or has popped bubbles, about 45 seconds.
Flip crepe and cook about 10 seconds.
Remove from heat.
In a line down the center of the crepe, add chopped tomatoes, feta cheese, and green sauce, and roll up.
Option: For a sweet crepe filling, sauté a large chopped apple with 1/8 teaspoon cinnamon, 2 teaspoons of real maple syrup or honey, and a tablespoon of chopped walnuts.
*Gluten-free or regular flour can be substituted, reduce the milk by 1/4 cup.